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Pita and Falafel

 Pita - In a mixer bowl, mix 1 cup of warm water, 2 tsp yeast, 1/2 tsp sugar, 2 tbsp of oil and 1/2 cup flour, cover and set aside for 10-15 mins. With a mixer hook and mixer on low, add about 1 1/2 cups for AP flour and 1 cup of whole wheat flour (roti atta). Make sure the dough is really really soft. Knead with the machine for 3-4 minutes, and use hands with olive oil to coat the dough, cover and set aside for an hour. Take a ball (the dough will be sticky), roll evenly with flour and make semi-thick rotis on a tava. They should puff up well. 

Falafal: I used 1/2 cup soaked black eyed peas and 1 can of cooked chickpeas, but ideally should used soaked chickpeas. In a vitamin jar, mix it with 1 onion, 2-3 cloves of garlic, small piece of green chilli, handful each of parsley, dill, and cilantro, a tsp of roasted cumin powder, 1/2 tsp oregano, salt, pepper, and 1/4 cup besan. Use the masher to blend everything together. Add some coarse cornmeal and a big pich of baking soda. Mix everything, cover and refrigerate for half an hour. Heat oil, make balls and fry on medium until crispy and well done. 

Hummus - blend together cooked chickpeas, tahini, garlic, salt, pepper, lemon juice and olive oil. Add more olive oil on top and garnish with paprika.

Yoghurt dip- mix green yoghurt with salt, drizzle olive oil and Zaatar.


Yogurt tahini sauce - plain yoghurt, Greek yoghurt, tahini, minced garlic, salt, pepper, dried oregano, fresh parsley, red wine vinegar. Mix everything and drizzle olive oil as you mix. Taste and adjust. 

Cut up some cucumbers, tomatoes and lettuce. 

Cut up the pita in half, spread hummus, add veggies, falafel and yoghurt dip and enjoy. 


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